By mixing a simple ice cream base with dry ice, the mixture freezes rapidly while also becoming lightly carbonated.

1. Place dry ice in a paper bag and crush it into small pieces or powder using a mallet, hammer, or rolling pin.
2. In a large mixing bowl, combine 2 cups heavy cream, 2 cups half-and-half, 3/4 cup sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt. (For chocolate ice cream, stir in 1 cup chocolate syrup.)
3. Slowly add a little crushed dry ice at a time, mixing thoroughly between additions.
4. Continue adding dry ice until the ice cream thickens to the desired consistency.
5. Stir in candy pieces, fruit, or flavorings if desired.
6. If the ice cream is too hard, let it warm slightly before eating. Store leftovers in the freezer.

How To Make Carbonated Ice Cream - TKOR (uses dry ice from a fire extinguisher):

How to Make Your Own Soft Serve With Dry Ice - WIRED (different receipe)

📄 How to Make Carbonated Ice Cream - Instructables: https://www.instructables.com/How-To-Make-Carbonated-Ice-Cream-Halloween-Style-D/

• Make chocolate ice cream using condensed milk, cocoa powder, and whipped cream before adding dry ice.
• Stir in candy, nuts, or fruit for extra flavor and texture.
• Try different extracts such as mint, almond, or coconut.

• Always wear gloves when handling dry ice to prevent frostbite.
• Do not eat solid pieces of dry ice
• Ensure all of the dry ice has sublimated before consuming.
• Test the ice cream before eating; if it is too hard and extremely cold, let it soften slightly.
• Keep dry ice out of reach of children.
• Work in a well ventilated area

• How does sublimation of dry ice freeze the ice cream faster than a freezer?
• Why does the ice cream taste slightly carbonated?
• What differences do you notice between dry ice ice cream and traditional ice cream?
• How could the ingredients or proportions be changed to make smoother or creamier ice cream?